Food composition



TATES JOHN CONSTANTIN' E, OFJCEDAR RAPIDS, IGWA.

; r001) COMPOSITION.

No Drawing.

. To all whom it may concern:

Be it known that I, JOHN 'CQNSTANTINE, citizen of the United States, residingat Cedar Rapids, in the county of Linn and State of Iowa, have invented certain new and useful Improvements in Food Compositions, of which the following is a specification. 1

This invention relates to a f ood composition particularly compounded for feeding animals and the like. 1 O ne object of the present invention resides in providing a food composition which use of the food by animals, will resultina' general improvement 'inhealth."

Specifically speaking, the invention consists of a food compound comprising olive oil, olives, bran, nut kernels, such as pecans, almonds, Walnuts, and the like, olive kernels, peaches and kernels, cherries and kernels,

figs, and prunes and kernels. The foregoing oil may be augmentedby some other suitable material.

ingredients are reduced to a pulpy mass and thoroughly commingled.

In compounding the remedy, the olives,.

peaches, cherries, figs, and prunes are first deprived of their pits, stones, or kernels, and the fleshy part is reduced to a thoroughly commingled pulpy mass. Likewise the pits, stones or kernels of the above-mentioned f-ruits together with nut kernels such as almonds, English walnuts, pecans and the like are pulverized. The pulpy mass and the pulverized mass are then mixed and thoroughly agitated until completed interdi'stribution of the two iseflected. During the agitating, the bran is added and thor oughly mixed. After the above mixture has been completedfolive oil isstirred in, and if desired, the preservative effect of the olive I have found that desirable proportion. in whichto compound the ingredients above mentioned are as follows: Olive, oil 2- oz.;

olives, leavesand kernels- 4 oz.; bran 2 oz.

peaches and ernels 2 oz.; cherries andkernels 2 oz.; prunesand kernels 2 oz. figs 2 oz. and nut kernels 2 oz.

Itzis to be noted that the proportions by Weight of the peaches and kernels, cherries and kernels, and prunes and kernels are regulated by the weights of the various i Specificationof Letters Patent.

. fruitsacontaining the kernels orpits, Whereas theamount of olive kernelsor pits added elf a specific 2 oz. to 4 oz. of olive pulp.

V The" mixture, when. completed will be found to be a pulpy mass capable of being formed into cakes and dried or hardened if desired, The composition as thus formed is possessed of an agreeable taste appealing ..compounding the ingredients, certain modifications may be resorted to in'practising the invention without departing from the scope of the same as defined in the appended claims.

I claim: H l. The hereindescribed method of preparing a 'food composition which consists in reducing the fleshy constituents of a; plu= then comminuting the pits of said fruits and adding the same to said pulpy mass to form an admixture, and finally adding an oleagirality of fruits to a pulpy commingled mass,

' then comminuting the pits of said fruits and adding the same to said pulpy mass to form an admixture, adding an ole-aginous preservative, and finally agglomerating said mass into cakes. l 3. The hereindescribed method of preparing a food composition which consists in reducing the fleshy constituents of a plurality of fruits to'a pulpy commingled mass, then comminuting the pits of said fruits and adding the same to the pulpy mass to form an admixture, blending bran withv the resultant mass, and finally adding an oleaginous preservative.

4. The herei'ndescribed method of preparrality of fruits to a pulpy commingled mass,-

Patented Aug. e, 191a. Application filed January 29, 1916. Serial No. 75,171. l I

ing bran with the resultant mass, adding an oleaginous preservative, and finally agglomerating the-mass into cakes.

5. The hereindescribed method of preparing a food composition which consists in reducing to a pulpy mass the fleshy constituents of a plurality of fruits having laxative properties, thoroughly agitating the pulpy mass and adding thereto the commlnuted pits of said fruits, and finally adding an oleaginous preservative. a

6. The hereindescribed method of prepaia ing a food composition which conslsts in reducing to a pulpy mass the fleshy constituents of a plurality of fruits having laxative properties, thoroughly agitating the pulpy mass and adding thereto the comminuted pits of the said fruits, adding bran to the resultant mass, adding an oleaginous preservative, and'finally agglomerating the resultant mass and forming the same into cakes.

In testimony whereof I aflix my signature in presence of two witnesses.

' JOHN CONSTANTINE. Witnesses:

Sornnros NICHOLSON, FLORA S. HARPER. 

